Golden agrees that using the right mango is important.
“We concentrate on delivering a product that will work for those processors servicing the fresh-cut segment,” he said.
McKenna believes that retailers that currently aren’t fully into the mango market have the greatest room for growth.
“The opportunities are huge, especially for retailers that have not yet embraced mangoes. They simply need to add fresh-cut mangoes and mixed packs with mangoes to their fresh-cut offerings to see these sales increases,” she said.
“I think we have a lot further to grow if we can get the foodservice more on board,” Golden said. He said the foodservice arena still has a lot of room to grow.
“Most of the product that’s processed is going into little plastic containers sold on retail shelves but if we can get more mango into recipes and have those packs delivered to chefs for use in restaurants, that would be huge,” Golden said.
Others agree that fresh-cut mango options in restaurants would translate to even more growth at the retail level.
McKenna sees foodservice as a gateway to consumers who are unsure about trying a mango from a grocery store.
“Some U.S. consumers have still never had a mango and foodservice gives them an opportunity to try a mango, and we hope, inspire them to buy one at retail,” she said.
In addition, mango recipes in restaurants can help consumers be more creative with how they use mangoes at home.
“Consumers are continuously inspired by what they eat at restaurants. We work with restaurants across the country to add fresh mangoes to their menu to get mangoes in front of consumers as often as possible,” McKenna said.
Barthel agrees that new uses for mangoes in fresh-cut and foodservice applications will help the category.
“We’re seeing a wider use of mangoes in recipes and more ways that consumers can buy mangoes. Processed mangoes and value-added fruit are all a part of that,” she said.